Delightful Rhubarb Shortbread Bars with a Buttery Crust

These Buttery Rhubarb Shortbread Bars are the perfect sweet treat to celebrate the tangy magic of rhubarb. With a melt-in-your-mouth buttery crust and a lightly tart rhubarb filling, every bite strikes the perfect balance of richness and brightness. Ideal for spring and summer gatherings or just as a cheerful afternoon pick-me-up.

Ingredients

• For the Shortbread Crust & Crumble:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

• For the Rhubarb Filling:

  • 1 cup rhubarb, chopped
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 egg, lightly beaten (for brushing the top)

Instructions

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
2. Make the Shortbread Dough:
   Cream together the softened butter and powdered sugar until light and fluffy. Sift in the flour and salt, then mix until a soft dough forms.
3. Form the Crust:
   Press two-thirds of the dough evenly into the bottom of the prepared pan to create the base crust.
4. Prepare the Filling:
   In a separate bowl, combine chopped rhubarb, granulated sugar, cornstarch, vanilla, and lemon juice. Toss until rhubarb is fully coated.
5. Layer & Crumble:
   Spoon the rhubarb mixture evenly over the crust. Crumble the remaining dough over the top for a buttery topping.
6. Egg Wash & Bake:
   Lightly brush the top with the beaten egg. Bake for 35–40 minutes, or until the topping is golden and the filling is bubbly.
7. Cool & Slice:
   Let the bars cool completely in the pan before slicing into 12 squares or rectangles. Enjoy!

Variation

1. Add Strawberries for a Sweeter Twist
   Mix in 1/2 cup of chopped fresh strawberries with the rhubarb to balance its tartness with juicy sweetness. This combo not only mellows the sharpness but also adds a burst of summery flavor and vibrant color to the filling.

2. Use Brown Butter for a Nutty Depth
   Swap regular butter with browned butter in the crust and crumble topping. Browning the butter gives the bars a richer, toasted flavor and a hint of nuttiness that pairs beautifully with tangy rhubarb.

3. Top with a Vanilla Glaze
   After baking and cooling, drizzle the bars with a simple glaze made from powdered sugar, milk (or lemon juice), and vanilla extract. It adds an extra layer of sweetness and makes them visually stunning for special occasions.

Cooking Notes

1. Don’t Overmix the Dough
   When combining the flour with the butter and sugar, mix just until the dough comes together. Overworking the dough can result in a tough, less tender crust and topping.
2. Monitor Baking Time Closely
   Ovens vary, so check the bars around the 35-minute mark. The topping should be lightly golden, and you may see a bit of bubbling from the rhubarb. Overbaking can dry out the base and harden the crumble.
3. Let Them Cool Fully Before Cutting
   The bars firm up significantly as they cool. Cutting while warm may cause them to fall apart. For clean cuts and the best texture, wait until they are completely cooled, or even chill briefly in the fridge.

Serving Suggestions

1. Serve Chilled for a Firm, Refreshing Bite
   These bars are especially delightful when served slightly chilled. The buttery crust holds up well, and the cool rhubarb filling provides a refreshing contrast on warm days.
2. Pair with Whipped Cream or Vanilla Ice Cream
   For a truly indulgent treat, serve each bar with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy addition complements the tart fruit and enhances the dessert’s richness.
3. Add to a Dessert Platter or Afternoon Tea
   These elegant bars are perfect on a tray of mixed desserts or as part of a spring-themed tea party. Their soft pink hue and crumbly top make them a beautiful centerpiece.

Tips

1. Use Cold Butter for Crisper Texture
   If you prefer a firmer, more crumbly crust, use cold butter instead of softened. Cut it into the flour and sugar mixture like a pie crust for a flakier base.
2. Make It Ahead for Convenience
   These bars taste even better the next day, once the flavors have melded and the filling has set fully. Bake a batch the night before an event or brunch, and store covered in the fridge.
3. Adjust Sweetness Based on Your Rhubarb
   Rhubarb’s tartness can vary greatly depending on the variety and season. Taste your rhubarb before baking and, if needed, slightly increase or decrease the sugar in the filling to suit your preference.

Prep Time:

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Nutritional Information (Per Serving)

• Calories: 220 kcal
• Protein: 2 g
• Sodium: 60 mg

Frequently Asked Questions

1. Can I use frozen rhubarb instead of fresh?
   Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess liquid before mixing it with the other filling ingredients to avoid a watery texture.
2. How should I store leftover bars?
   Store leftover bars in an airtight container in the refrigerator for up to 5 days. For best texture, let them come to room temperature before serving or enjoy them chilled.
3. Can I freeze these bars?
   Absolutely! Once fully cooled, wrap the bars individually or place them in a single layer in an airtight container and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature before serving.
4. What other fruits pair well with rhubarb in this recipe?
   Strawberries, raspberries, or even apples work wonderfully with rhubarb. You can replace half of the rhubarb with another fruit for a fun variation while maintaining the balance of sweet and tart.

Conclusion

Buttery Rhubarb Shortbread Bars are everything you want in a dessert crisp, tender, tart, and sweet, all in one bite. Whether you serve them at a family picnic, a brunch gathering, or as a treat just for yourself, these bars will brighten your day and quickly become a seasonal favorite. Enjoy the delightful contrast of buttery layers and tangy rhubarb, and don’t forget to share the recipe!

Delightful Rhubarb Shortbread Bars with a Buttery Crust

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• Author: Avery
• Total Time: 1 hour
• Yield: 12 bars 1x
• Diet: Vegetarian

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Description

These Buttery Rhubarb Shortbread Bars feature a rich, tender shortbread crust layered with a vibrant, tangy rhubarb filling and finished with a golden, buttery crumble topping. The contrast of sweet and tart flavors wrapped in a melt-in-your-mouth texture makes this dessert a seasonal favorite. Perfect for spring gatherings, tea parties, or a simple afternoon treat, these bars are easy to make and impossible to resist.

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Ingredients

Scale 1x2x3x

• For the Shortbread Crust & Crumble:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

• For the Rhubarb Filling:

  • 1 cup rhubarb, chopped
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 egg, lightly beaten (for brushing the top)

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Instructions

• Preheat & Prep:
  Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
• Make the Shortbread Dough:
  Cream together the softened butter and powdered sugar until light and fluffy. Sift in the flour and salt, then mix until a soft dough forms.
• Form the Crust:
  Press two-thirds of the dough evenly into the bottom of the prepared pan to create the base crust.
• Prepare the Filling:
  In a separate bowl, combine chopped rhubarb, granulated sugar, cornstarch, vanilla, and lemon juice. Toss until rhubarb is fully coated.
• Layer & Crumble:
  Spoon the rhubarb mixture evenly over the crust. Crumble the remaining dough over the top for a buttery topping.
• Egg Wash & Bake:
  Lightly brush the top with the beaten egg. Bake for 35–40 minutes, or until the topping is golden and the filling is bubbly.
• Cool & Slice:
  Let the bars cool completely in the pan before slicing into 12 squares or rectangles. Enjoy!

Notes

• Make-Ahead Friendly: These bars store beautifully. Keep them chilled for up to 5 days or freeze for longer storage.
• Use Fresh or Frozen Rhubarb: If using frozen, make sure to thaw and drain any excess moisture to avoid soggy bars.
• Add a Hint of Spice: A pinch of cinnamon or ginger can subtly elevate the flavor of the rhubarb filling.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert, Bars
• Method: Baking
• Cuisine: American, Seasonal

Nutrition

• Serving Size: 1 bar
• Calories: 220 kcal
• Sugar: 11 g
• Sodium: 60 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 38 mg

Keywords: rhubarb shortbread bars, buttery rhubarb dessert, rhubarb crumble bars